Cream cheese cake with chocolate for Christmas.

Biskvit:

 

200 gr. wheat smooth flour

150 gr. brown sugar

50 gr. cocoa

50 gr. corn starch

one bag of baking powders

150 ml. oil

400 gr. acid sour cream

two tablespoons of rum.

To spill the biscuit:

30 ml.rum

50 ml.milk 

Bacco Cream:

 

500 grams purified mature bananas

one spoon  rum

200 grams  chocolate for cooking

200 ml cream cream

one bundle shlagfix.

Glaze:

100 ml  sweet cream

100 grams  dark chocolate (or chocolate for cooking).

Preparation:

For biscuit, mix flour, sugar, cocoa powder, corn starch and baking powder. Add oil, sour cream and rum and mix with the mixer until you get a homogeneous mixture.

Pour the mixture into a scrubbed and dried mold with a diameter of 24 cm and bake in oven heated to 180 ° C for about 35 minutes. Leave to cool in the mold, then cut the biscuit halfway long, so you get two bark. Return the bottom basket to the mold and sprinkle with half a mixture of rum and milk.

For the cream, chop the bananas in an electric chopper so that you get a homogeneous mixture, preferably without a clump. Stir rum.

Dip the chocolate into steam and mix in bananas. At the end, add a mousse cream with a mildew and mix until you get a uniform mixture.

Place the cream on the bottom biscuit in the mold and fold it up with the upper curd. Sprinkle with the rest of the milk and rum and place in the refrigerator to cool well (minimum one hour).

For the glaze, warm the sweet sour cream almost to the boil and pour over the broken chocolate. Then mix until smooth. Leave to cool down a little and then cover the cake. In the end, you can decorate it as desired (fruit, chocolate ornaments ...).

Note: Since it is free of eggs, the biscuit is sensitive to the displacement. To make it easier, you can split the mixture into two parts and bake two crusts in a baking sheet with a coated mold and then move them without any problem. If you want an even finer and better quality cake, instead of cooking chocolate, use a better quality dark chocolate (chocolate for cooking definitely reduces the cost).

This is a lower cake, so if you want a little larger, dip the cream or add more cream to it ... Or squeeze the cake into a higher (narrower) mold. And, yes - there is absolutely no need to add sugar in the cream, but if someone likes sweeter creams, you can add sugar powder when preparing ... In any case, try the cream during preparation and estimate it yourself.

Course: minimagazin.info /foto coolinarika.

Tasty cakes lemon, nice desert.

Tasty and nice cakes,from my friend has very good made it...cake and cookies.
Ingredients:

500 gr.flour soft

50 g. domestic fat

50 g.Butter

100 g.crystal sugar

1  smail bag baking soda or baking powder

bag vanilla sugar

150 ml. milk

pinch salt

2 yolks

lemon peel (to be larger lemon or two smaller)
Preparation:
Yolks and sugar mixed. Add grease, butter, vanilla sugar, lemon peel, salt and in the end slowly add a flour with a baking powder and then mix the smooth dough with milk from the edges of the container. Leave the dough for 2 hours in the refrigerator. Then it is disassembled on the bark surface and removed the circles using the case. In the middle of the circle, place a small cookie on the prepared filling, and then engage the fill with one another and the other part of the circle. Squeeze the sides as candy to get the rape. If you need a little further upholstery of the lemon with gentle hands.

Ingredients for fil:

150 g. sugar crystal

150 g. ground almonds (or walnuts if you prefer them)

3 whites

big  spoon 🍯 honey

1/2 peel  single lemon

Beat the whites, sugar and honey, and then add almonds and lemon peel. Bake in preheated oven at 160 ° C for about 20 minutes. In a small bowl, pour 100 ml of milk and half of the lemon extract, so that every baked lemon  cake tangle and roll into the sugar.

Note: I put 100 g of butter instead of 50 g of fat and 50 g butter.
Autor Dijana Popovic.

Chocolate mini cakes for celebrations .

Chokolate cakes for everything, and family very easy and good recipe,this is recipe with my friend Alessandra.

Ingredients:
4 eggs
5 tbsp.sugar
4 tbsp.flour
60 g. Chocolate
60 g. Margarine
1 liltle spon Kakao
Jam or marmelade
Glass:
200 g. Chocolate
5-6 tbsp oil
Preparation:

Chocolate and margarine dissolve in a silent fire and cool.

Turn the oven to 200C to warm up.

Separate the whites from the yolks and mix the  yolks,to half of the sugar.

Pour margarine and chocolate and all together mixs add flour and mix everything.

Especially muxed  whites with a sugar dense and merge with a mixture of yolks.

In a large pan, put on a baking sheet of paper.

Pour the mixture into the bark and bake at 180 C for 15-20 minutes depending on the oven.

Baked and cold bark cut into 3 equal parts.

Cover the marmalade with two parts and place them on top of each other.

Cover with a transparent foil.

Insert with transparent foil and place 3 hours in the freezer.

Take out the freezer and cut the cubes of the size according to your wish.

Dip the chocolate with oil on a light fire and put the cubes of cakes over the bowl on top of the bowl.

Pour chopped chocolates and let them tie up to baking paper.

Then remove the high chocolate and cut the cakes into paper baskets.

Fasting cakes from one mixture you have four type.Video recipe

Make a few types of sliced unbaked cakes from one type of mixture.And have four cakes.
Ingredients:
- 500 gr. margarine (for post harvest margarine)

- 300 gr. sugar powder

- 800 - 900 gr. ground biscuit (cookie)

- 200 gr. white chocolate (for fasting or maybe black slips)

- 150 ml. orange juice

Accessories:

- 3 tablespoons of poppy

- 3 teaspoons of coconut

- smaller cup of cherry

- 2 teaspoons of cocoa

- 1 tablespoon of rum

- 100 - 150 gr. eurokrem

- 100-150 gr. baked hazelnuts

- total cup of dry fruit of your choice (dry apricots, figs, plums, cranberries, grapes)

Please see the details of the preparation in the video.

Source: Serpica 

https://youtu.be/yP3r5Qb-QUs

Fasting and vegetarian baklava.

Very tasty and healthy desert for baklava.

Fasting and vegetarian baklava.

Syrup:

• 80 ml / 1/3 cup water
• 120 ml / ½ cup date syrup
• 2 tbsp lemon juice, adjust to taste

BAKLAVA

• 350 g / approx. 2 cups dates
• 1½ cups / approx. 185 g almonds
• 1½ cup / approx. 150 g walnuts
• zest of 1 orange
• 1½ tsp ground cinnamon
• ¼ tsp fine sea salt
• vegan filo pastry sheets (mine had 7 sheets, 48 cm / 19″ x 25 cm / 10″ each), thawed
• 3 tbsp mild tasting oil (I used mild olive oil)
• 2 tbsp shelled pistachios, very finely chopped

METHOD

SYRUP

1. Put date syrup, water and lemon juice (if using) into a small pot and gently bring to the boil.
2. Simmer on a very low heat until you get a thin syrup that coats the back of a spoon.
3. Set aside to cool down completely.

BAKLAVA

1. Soak your pitted dates in boiling water for about 20 minutes.
2. Place the soaked dates (discard soaking water), nuts, orange zest, cinnamon and salt in a food processor.
3. Process until you get a mixture of uniform texture that sticks together, but isn’t overly wet (as this will make your baklava soggy). I added a few tablespoons (about 6 tbsp / 90 ml) of water to mine to make it a touch less dry, but it very much depends on how sticky your dates are so please proceed with caution.
4. Remove the filo pastry from the fridge and let it sit at room temperature for about 10 minutes – this makes it easier to handle.
5. Prepare a baking tin by brushing it with a small amount of oil. Wet two clean kitchen towels and wring them both out really well.
6. Pre-heat the oven to 180º C / 355º F.
7. Trim your filo pastry to the size of your baking dish and use larger trimmings as interior layers – the more layers the better. Remove the first sheet of pastry from the packaging (cover the rest with a damp kitchen towel to prevent them drying out) and trim it to size of your dish – this should be your template moving forward.
8. Place the first sheet at the bottom of the greased baking dish and brush it with a small amount of oil – don’t load your brush with lots of oil as you don’t want a greasy end result, a few gentle brush strokes will do.
9. Follow up with 3 more sheets, brushing each one with a little oil as you go.
10. Now, sprinkle half of your filling mixture on top evenly.
11. Follow up with another 3 more sheets – construct extra layers from some of your larger offcuts. I only had 7 sheets in my filo packet, but thanks to generous offcuts I created an extra 3 layers to go in the middle. Again, make sure to brush each layer with a little oil as you go along.
12. Sprinkle the remainder of the filling and cover with another 3-4 layers of lightly greased filo. Like I said earlier, the more layers the better.
13. Finally, lightly oil the top sheet and cut into small pieces with a sharp knife. You can go for squares, rectangles or diamonds, like I did.
14. Bake in a pre-heated oven for about 45 minutes, until the top is nicely browned.
15. As soon as the baklava is ready, brush it while still piping hot with the cold (that’s important as otherwise it’ll end up soggy) syrup. Sprinkle with finely chopped pistachios. If you made more than you are able to eat, just freeze the remainder.This recipe with Ania.